Grilled Baguette Pudding Recipe

This Grilled Baguette Pudding Recipe is a delicious twist on classic bread pudding, combining toasted baguette with a silky vanilla custard and tart red currants for an unforgettable dessert. Featured on Fresh Market Dinners and hosted by Amanda Herrera, this easy yet elegant recipe uses the barbecue to create beautifully toasted bread and gently bake the pudding, resulting in a creamy, comforting dessert that’s perfect for entertaining or celebrating seasonal ingredients.

The Inspiration

Bread pudding has long been one of the world’s most beloved comfort desserts, offering a delicious way to transform day-old bread into something luxurious. Traditionally baked in the oven, this version embraces outdoor cooking by using the barbecue to toast the baguette before slowly cooking the custard to perfection.

On Fresh Market Dinners, Amanda Herrera showcases recipes inspired by fresh market ingredients and creative cooking techniques. This Grilled Baguette Pudding Recipe reflects that philosophy by pairing rustic French bread with fresh red currants, fragrant vanilla, rich cream, and eggs to create a dessert that’s both elegant and approachable.

The smoky notes from the lightly grilled baguette add subtle depth that complements the creamy custard, while the tartness of fresh red currants balances the sweetness beautifully. The result is a sophisticated dessert that feels equally at home at a summer barbecue, family gathering, or holiday celebration.

Ingredients

• 1 loaf baguette, cut in half lengthwise and crosswise
• Olive oil, for brushing
• Butter, for spreading
• 1 cup (240 ml) milk
• 1 ½ cups (360 ml) cream
• 1 vanilla pod, seeds only
• 3 eggs
• ½ cup (120 ml) sugar
• ¼ cup (60 ml) red currants + more for topping
• Fresh cream, for topping

Method

• Preheat barbeque to medium-high heat.
• Brush grill with oil. Butter the baguette and add to grill, toasting until lightly coloured. Flip and toast the other side. Remove from grill. Chop grilled baguette into 1-inch (2.5 cm) cubes.
• Add milk, cream, and vanilla seeds to a saucepan and scald. Remove from heat.
• Whisk eggs with sugar in a bowl. Gradually add scalded milk mixture to eggs, whisking constantly until fully incorporated.
• Add red currants to grilled baguette pieces and place in greased baking dish. Pour egg and milk mixture onto bread and currants in baking dish. Place baking dish on grill and close lid for 45 minutes or until pudding is set.
• Take off the grill and slice up. Top with fresh red currants and fresh cream.

Serving Suggestions

This Grilled Baguette Pudding Recipe is a beautiful dessert for summer barbecues, weekend brunches, holiday dinners, and special family celebrations. Serve it warm with freshly whipped cream, lightly sweetened crème fraîche, or a scoop of vanilla bean ice cream for an extra-indulgent finish. The tartness of the fresh red currants pairs wonderfully with the creamy custard, while a drizzle of berry compote or warm caramel sauce adds another layer of flavor.

Enjoy this dessert with freshly brewed coffee, espresso, Earl Grey tea, or a dessert wine for an elegant ending to any meal. Whether served casually after an outdoor barbecue or plated for a dinner party, this bread pudding delivers comforting flavors with a sophisticated presentation.

Final Thoughts

This Grilled Baguette Pudding Recipe transforms simple everyday ingredients into a rich, comforting dessert that’s full of character and seasonal flavor. Toasted baguette absorbs a silky vanilla custard while fresh red currants add vibrant bursts of sweetness and acidity, creating a beautifully balanced dessert that’s both rustic and elegant.

Whether you’re entertaining guests, celebrating a summer gathering, or looking for a creative way to use leftover bread, this recipe delivers impressive results with minimal effort.

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